Fourme de Montbrison (French pronunciation: [fuʁm də mɔ̃bʁizɔ̃]) is a cow's-milk cheese[1] made in the regions of Rhône-Alpes and Auvergne in southern France.

Fourme de Montbrison has a characteristic orange-brown rind[3] with a creamy-coloured pâte, speckled with gentle streaks of blue mould.

Its Appellation d'Origine Contrôlée status was granted in 1972 under a joint decree with Fourme d'Ambert, a similar blue cheese also from the same region.

The cheese is then turned by hand, ninety degrees at a time, over a period of twelve hours.

By regulation the cheese may only be manufactured in any of 33 communes of the Forez mountains in the departments of Puy-de-Dôme and Loire.